Curry powder
Curry powder is not one spice but a blend and mixture of several spices including galangal, turmeric, cumin, cinnamon, cloves, coriander, cardamom, star anise, chili and fennel. In…
Browsing Category Ingredients
Candlenut
Candlenut, or buah keras, is used to thicken sauce. It has no identifiable flavor. Candlenuts look almost identical with macadamian nuts, which can be use as a substitute. In Singapore…
Galangal
Similar to ginger, galangal has a sweeter fragrance and is not as spicy. Ginger is hot and more pungent flavor. They look identical but the galangal flesh is whiter, while…
Turmeric
An orange rhizome that is about the size of a finger, it is the spice that gives curry its rich color. A member of the ginger family, this root has…
Lemongrass
Extremely fragrant, we put lemongrass in curries, poached and braised, fish, pork and chicken. It is also pounded and combined with other spices. It is also used for medicinal…
Tamarind
Tamarind used in cooking comes from the flesh of the tamarind pod, shown above. Unlike fresh tamarind, which can be quite sweet–the one above wasn’t–the ingredient tamarind or assam…
Curry leaves
Such a strange name for this leaf. The leaves don’t taste like curry, and the tree doesn’t produce curry. It’s neither spicy, nor fragrant. I rubbed the leaves and had…